Saturday, October 10, 2009

Best Avocado Pie, on the Fly!

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I've an avocado tree, kaffir lime trees, and a Meyer lemon tree. There's a trio of tree ripened fruits, in search of a recipe. Join them with a sweet tooth, and it's Avocado Pie time!

It's really easy. Meyer lemons aren't that tart , so I added tart lemons and bitter kaffir lime juice, to balance condensed milk's sweetness. Fresh ginger gives tang. Here's a tropical delight, that doesn't need baking time, placed in a quickly baked graham cracker crust.

Some of the Ingredients Take a Bow
Best Avocado Pie

2 cups peeled, pitted, and mashed avocado (Hass (Not "Haas") is favored)
1 can (14 oz) sweetened condensed milk
4-6 ounces fresh lemon or lime juice, add to taste
1/2 tsp minced fresh ginger
a 9" graham cracker pie crust (homemade or bought)
A topping- whipped cream, meringue or Cool Whip
Instructions
Pre-bake the pie crust for 5-8 minutes at 350 in preheated (toaster) oven, and let cool.

Combine the top four ingredients in a bowl, and whip with blender (or push through fine sieve), adding the juice and tasting till you like the balance of acidity and sweetness. Pour into cooled, baked pie crust, and refrigerate. Let it set for 4 hours or overnight. Before serving, top with whipped cream, meringue, or Cool Whip in a pinch. Garnish with thin sliced lemon, lime, crushed nuts, and serve.

Cooking Notes: The mix was too gloppy to blend at first in my Vitamix blender, then I hit on the right speed. It worked with a lot of nudging. I favor a hand blender for a thick mixture. Add the lemon/lime juice to taste. The acidity varies a bit, and I like tartness. Too much tartness, and it becomes a luscious lemon/ lime pie. Try adding subtle amounts of spices, like curry powder, coconut, or even jalapeno! Avocados' flesh varies in richness and "butteriness.". Bake a pie crust from scratch, when time permits. I can easily change the pies's color, as the avocado's outer flesh is dark green, while the rest is more yellow. Richard Hass patented his dark, wrinkly avocado in 1935, said by his family to be from a Mexican Fuerte tree.
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Avocado Pie with Sliced Kaffir Limes and Whipped Cream
The pie gets eaten fast! Double the recipe from the start, and make two pies!

6 comments:

val said...

What an unusual recipe! Love avocados...Do you know anyone in Naples area that sells pasture-raised/farm fresh eggs? Thanks!

Ivan de Naples AKA Ivan Seligman said...

Val,

There's so many avocados, all ripe and ready within a few weeks, so I give them away. Gotta offer folks more than the usual (great) guacamole recipes,. so they eat them up!

You have me curious! If I hear of someone who has the pasture raised fresh eggs, I'll let you know. I've not seen them at the farmer's markets.

val said...

Hey, Ivan...thank you for the response. Next time I have a Fuerte avocado, I'm going to try that pie. A co-worker has been bringing them in for everyone to share from her tree so if she does again this week, will try it out!

val said...

Oh! Also, I heard that Food N' Thought is expanding to add a clothing section...hemp clothes, maybe? Not sure but it will be a natural fabric type of deal. By the way, do you know of anyone trying to sell an oldish, smallish car for a college student? Just trying to ask everyone I know. Thanks!

Ivan de Naples AKA Ivan Seligman said...

I'd be happy to buy clothes and supper at Food n Thought-my kind of one stop shopping!

Check Craigslist for cars, and I'll ask around for one that someone would sell to ME. That separates the cars from the clunkers!

Have you had a bite at European Bakery and Cafe, a few doors down from Starbucks on 41, just south of Central? I love it!

val said...

Yes, I ate at the European Bakery and Cafe a short time ago...I liked it! Had the stuffed cabbage and my co-worker friend had some kind of stew or soup. I think their stellar foods are the baked goods, though, truly.

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